Chicken Salad In Cream Puff Bowl
|Water||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Celery seeds||1⁄4 Teaspoon|
|Shredded lettuce||1 Cup (16 tbs)|
|Chicken||1 Cup (16 tbs)|
Combine water and butter in a medium saucepan, bring to a boil.
Combine flour, celery seeds, and salt, add to butter mixture, stirring vigorously over medium-high heat until mixture leaves sides of pan and forms a smooth ball.
Remove pan from heat, and let mixture cool 4 to 5 minutes.
Add eggs, one at a time, beating thoroughly with a wooden spoon after each addition, then beat until dough is smooth.
Spread dough evenly in a greased 9-inch pieplate, covering bottom and sides.
Bake at 425Â° for 15 minutes; reduce heat to 325Â°, and bake an additional 25 minutes.
Cool on a wire rack away from drafts.
Carefully remove puff bowl from pieplate, and place on a serving platter, if desired.
Arrange lettuce around inside edge of puff bowl.
Fill with chicken salad, garnish with cherry tomatoes and parsley, if desired.